In general, red wines should be served slightly below room temperature.
If the temperature is too high, the phenolic substances in red wine will accelerate the oxidation, the aroma substances will evaporate too fast, losing the taste and unique flavor of red wine.
Most red wines lose their flavor at temperatures above 18 ¡ã C, so red wines should be served a little too low rather than too high.
Because if it’s a little low you can warm it up with the palm of your hand, and if it’s too hot you can’t handle it.
Depending on the style of wine, different red wines are served at different temperatures.
Light bodied, fruity red wines like Beaujolais nouveau are served at a lower temperature, around 13 ¡ã C.
Medium-bodied red wines such as Chianti, Pinot Noir and Zinfandel are served at slightly higher temperatures, around 16 ¡ã C.
Full-bodied red wines such as Bordeaux, Cabernet Sauvignon, Merlot and Syrah are served at higher temperatures, in the 17-18¡æ range.
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